Use your favorite marinara sauce to make this new unfried-version of a classic dish.
Serves: 8Save Share
¼ cup Extra Virgin Olive Oil
2 Garlic Cloves
1 T Italian Herb Blend
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
8 oz Provolone Cheese
1 cup Shredded Parmesan Cheese
or 1 cup Shredded Asiago Cheese
5 cup Marinara Sauce
8 Basil Leaves
¼ oz Nonstick Baking Spray
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Place eggplant slices on a large pan or platter, rub with olive oil, then garlic, Italian herbs, salt and pepper. Let stand 5 minutes.
Preheat oven to 350F.
Heat a large nonstick grill pan over medium-high heat. Spray pan with oil and saute eggplant slices until lightly brown on both sides.
Spoon 1/2 cup marinara into a 13 x 9-inch casserole dish. Top with about 6 eggplant slices, 6 cheese slices and a few basil leaves. Top with 1 1/2 cups sauce and repeat layering, ending with sauce and Parmigiano Reggiano cheese.
Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 to 15 minutes until surface is golden brown.